Survived the Weekend

Well, I managed to pull of the menu over the weekend.  The boys had a friend over to spend the night and I think he ate 2 watermelons by himself... wasn't feeling to good after that, but it could have been the fact that they were running around outside all day and seemed to be allergic to water.  "I'm Hot" was a commonly used phrase and yet they did not want to get wet in the sprinkler or with water balloons.  Jeesh, kids these days

Due to a minor difficulty with the camera and some apple juice, I don't have any pictures yet, but here are the appetizer recipes.  I like them a lot because all of them can be made ahead of time and put in the freezer, except the aioli.  You don't have to make your own pita chips but I usually due, they turn out much better than anything you can by IMHO.

Scotch Eggs with Aioli

            Aioli

                        2 Cloves Garlic, peeled

                        2 Egg Yolk

                        1 c Olive Oil

                        Juice of one Lemon

                        1 t Cider Vinegar

                        Salt to taste

            6 Hard Boiled Eggs, peeled

            1 lb Pork Sausage

1.      In a food processor combine garlic and egg yolks

2.      Pulse to combine

3.      Add oil in a slow steady stream to in corporate

4.      After the oil is added, stir in the lemon juice and vinegar

5.      Taste and season with salt.

6.      Refrigerate aioli

7.      Pre-heat oven to 375º

8.      Divide sausage into 6 equal portions and wrap one portion around each egg

9.      Bake eggs for 35 minutes

10.  Cut into wedges and serve with aioli

Vidalia Onion Dip

            4 ½ c Onion, chopped

            4 ½ c Mayonnaise

            4 ½ c Cheddar Cheese

            1 ½ t paprika

1.      Mix all together well

2.      Pour into a casserole dish

3.      Bake 350° for 25 minutes

Pita Chips

            1 Package Pita Bread

            3 T Olive Oil

            1 T Seasoning Salt

1.     Cut Pita into bite size pieces

2.     Toss with oil and salt

3.     Bake in 350º oven for 15 minutes

4.     Stir chips every 5 minutes

Pecan Stuffed Morels

            As many Morel Mushrooms as you can find, beg, borrow or steal if you have too!

            2 T Olive Oil

            ½ c Onion, finely diced

            ½ c Celery, finely diced

            1 T Garlic, chopped

            2 c Bread Crumbs

            ¾ c Chicken Broth

            ½ c Pecans, toasted and chopped

            1 # Butter, melted

1.      Wash morels and soak in cold water sprinkled with kosher salt

2.      Heat oil in a sauté pan and add onions and celery

3.      Sauté until soft and translucent, about 6 minutes

4.      Add garlic and sauté 1 minute

5.      Stir in bread crumbs and broth and remove from heat

6.      Rinse Morels and cut in half

7.      Stuff with stuffing, (If you are lucky enough to have more morels than stuffing, make another batch.

8.      Place stuffed morels on a sheet pan in the freezer for 1 hour

9.      Dip in melted butter to coat

10.  At this point, you can freeze these for later for up to about six months, wrapped tightly under lock in key… in a refrigerated safety deposit box if you can.

11.  Pre-heat oven to 400°

12.  Place morels in a cast iron pan, or a nice heavy baking dish, I like to put a layer of extra stuffing on the bottom of the pan and arrange the mushrooms on top.

13.  Bake 20 minutes until golden.